Minted Pea Soup with Ham

This soup is based on a simple recipe for Split Pea and Ham soup. It is one of my favorite soups and always reminds me of when I was a kid. Matt hates peas, though, so it’s one of those dishes I sneak in and make when he’s not around. The addition of baby peas and mint add a splash of bright green and great spring-time flavor. This soup freezes well, but don’t add the peas and mint until it’s ready to be reheated.

Minted Pea Soup with Ham
Ingredients:
4 cups water
1 cup split peas, rinsed and drained
1 onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
1 tsp. salt
1/4 tsp. pepper, freshly ground
1/4 pound ham steak, trimmed of all visible fat, diced
1 cup frozen baby peas
1/4 cup fresh mint, chopped

To Make:
Combine water, split peas, onion, carrot, garlic, salt and pepper in a dutch oven. Bring everything to a boil, then reduce the heat and simmer, covered, until split peas are soft (about 45 minutes).
Stir in ham and baby peas. Simmer, covered, another 5 minutes or until peas are tender. Stir in mint just before serving.

Yield:
4 servings